Preheat oven to 350°. Toss bread with 4 Tbsp. oil on a rimmed baking sheet and toast until crisp and golden brown, 15–20 minutes. Let cool. Pulse in a food processor to coarse crumbs with some larger pea-size pieces remaining. Transfer to a small bowl and stir in paprika; set aside.

Prepare a grill for medium-high heat. Toss kale with remaining ½ tsp. kosher salt and remaining 2 Tbsp. oil in a large bowl to coat; massage leaves to soften. Working in batches, grill kale, turning often, until nicely charred and slightly wilted, about 2 minutes per batch. Transfer back to bowl as done and let cool slightly. Add apple and radish and toss to combine. Drizzle with dressing; toss again.

Place the egg yolks, garlic, lemon zest and juice, tomato paste, and water in a blender and blend until smooth. With the motor running, drizzle in the oil until a creamy sauce is formed. Season with salt and set aside.

In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and Parmigiano-Reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl.

Slice each zucchini in half lengthwise and then each half into 3 pieces lengthwise to create steak fry–shaped pieces.

Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy, about 12 minutes.

Beet Pesto Pasta

Serves 6

This pasta can be made with gluten-free pasta or regular; vegan if you hold off on a sprinkle of Pecorino; and served warm, room temperature, or slightly chilled***. It’s meant to be flexible so you can do what works best for the people in your life.

1 pound regular or gluten-free spaghetti

2 cloves garlic

1/2 cup raw slivered almonds

2 large cooked and peeled red beets, coarsely chopped

1/3 cup olive oil

2 tablespoons red wine vinegar

Sea salt

Minced fresh chives, for garnish

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot.

***If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.

Roasting a whole head of cauliflower at high heat creates a caramelized coating that is extremely flavorful! This zesty recipe combines cumin, garlic, and coriander with a bit of olive oil and lemon juice for a vegetable dish that is both easy to prepare and healthy.

Spicy Whole Roasted Cauliflower with Parmesan

INGREDIENTS

1 head cauliflower

4 tablespoons olive oil

1 lemon, zested and juiced

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon ground coriander

2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup (1 ounce) grated fresh Parmesan cheese

PREPARATION

Preheat the oven to 400° F and lightly grease a small baking sheet with vegetable oil. Set aside.

Remove any green leaves from the cauliflower and trim off the hard part of the base.

In a medium bowl, Whisk together the olive oil with the lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.

Use a brush or your hands to spread the marinade evenly over the head of cauliflower. (Any leftover marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes.

Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top.

DIRECTIONS
Heat wok on medium-hi heat .
Add oil get it hot, dump in peas.
About 1 minute after stir frying add garlic and seasoning.
Quick fry just till bright green and still crisp.
Cooking time is an estimate — do not over cook or they will turn a dull green and go limp.
Remove and serve while still hot.

DIRECTIONS
Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.

These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach.

I am a screaming hot kind of guy! I don’t have a ton of time and I love the caramelization from a hot oven. I do agree that in some cases low and slow does contribute to a depth of flavor we cannot achieve with the dial buried on 500F

When we talk about the Vegetable Revolution—you know, that whole thing where restaurants are cooking veg we actually want to eat—we place much emphasis on treating our veggie friends like meat. Sear them in a pan. Roast them in a hot oven. Char them on the grill. The idea is simple: Caramelization makes just about anything taste better, and aggressive cooking over high heat is the best way to achieve it. This is also why so many of our roasted veg recipes often call for a 400°-plus oven.

But lost in the whole “cooking veg like meat” conversation is the fact that, well, hot-and-fast isn’t the only way we like to cook our meat. And if low-and-slow cooking makes a succulent, fork-tender mess out of a pan full of short ribs, does it do something equally delicious to, say, a bunch of carrots?

Yes. Yes it does.

We’re not talking about a wet, braise-y, cooked-to-death situation here—though we absolutely love veggies cooked in that way, too. We mean dry roasting that veg with a little olive oil, a good sprinkle of salt, and a sprinkle of chile flakes for good measure—in a 250° degree oven until the exterior gets all shrivel-y and the interior takes on a delicate, custard-like texture. This is less about adding brash browned notes than it is concentrating natural flavors, yielding vegetables that taste distinctly and deliciously of themselves.

Whole farmers’ market carrots cooked in this way take on a beautifully concentrated sweetness, and take anywhere between an hour and an hour and a half. A halved head of cauliflower might take up to two and a half hours to become tender, but the result—moist, rich, deeply satisfying—is worth the wait. Thick wedges of winter squash. Whole peeled beets. Peppery radishes. All rendered slowly, quietly irresistible, waiting for nothing more than a sprinkle of finishing salt and a drizzle of olive oil or melted butter.

The timing will change depending on what kind of veg you’re using (obvs), and how large your pieces are, but the technique is about as low stakes as it gets—just taste as you go and pull your pan when it tastes delicious. One thing we can promise you: When your oven’s at 250°, there’s no way in hell you’re going to burn anything.

2 1/4 pounds radishes, without greens, larger radishes halved or quartered so that all pieces are roughly the same size (I like to use as many varieties as possible)

Extra-virgin olive oil, for drizzling

Kosher salt

3 tablespoons unsalted butter

Minced fresh tarragon and parsley leaves, for garnish

DIRECTIONS

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.
In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.

In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.

bunch Blue Sky Red Chard

3

tablespoons butter

1

shallot

Salt

Freshly Ground Pepper

2

tablespoons white wine (Muscadet is my preference)

2

tablespoons water

1/2

pounds Bucheron Cheese (room temperature)

Noble Seeded bread (warmed in oven)

Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.

Remove the ribs from the chard and coarsely chop and toss into bowl with the beet greens,

In a large sautee pan, melt butter. Sautee shallots.

Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.

About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.

Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and Noble bread. Crack a little bit of pepper over the entire dish.